The pasta abetted confluence of gooey cheese and zesty chili will result in a substantially saline experience. Ever the apologist, I’ll plaintively state that “in these parts” we don’t watch our salt intake because, in fact, we call it sodi-YUM.
This is a second iteration of chili mac and cheese. The first was a tip of the hat to Canada’s KD. Beyond my adoration for salt, I am further motivated to do more chili mac by my penchant for playing matchmaker. Consider me Cupid, but with a more expansive wardrobe and chili stains on all the right body parts. Macaroni and cheese enjoys a reputation as North America’s sweetheart, while chili is acknowledged as merely regionally (or seasonally) popular. I’d love to again get these two together as both dishes are delicious. Time to draw back my bow and let the chili arrow flow.

1) In a pot, brown ground beef until fully cooked and drain.
2) Add remaining chili ingredients and simmer for 5 minutes. The onion should become slightly soft but maintain some firm crunch.
3) Lay warm, buttered, cooked macaroni on a large try.
4) Top noodles with cheese
5) Top with chili.
6) Serve family style.

Chili Macaroni and Cheese. Family style.

Tasting Notes:

During the ITP meeting of the minds, I overheard The Pirate liken the flavor of this chili to that of lasagna. I’ll buy it. This tasted a bit like lasagna but overall maintained many of the tried and true macaroni and cheese characteristics while prominently displaying some chili flair. Hearty and supremely satisfying on a rainy day, this dish did not disappoint as the ITP gave it very high marks. Another matchmaking success. Looks like this chili cherub is pretty salty after all.